Jerusalem artichokes with miso butter

Jerusalem artichokes with miso butter

  • serves 4
  • A little effort

An easy idea to make the best of Jerusalem artichokes. They may not be pretty but these knobbly vegetables have a delicious mushroomy, savoury flavour.

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Ingredients

  • Jerusalem artichokes 600g, peeled and cut into pieces
  • garlic 2 cloves, peeled and halved
  • olive oil
  • white miso 2 tbsp
  • butter 2 tbsp, very soft
  • black or white sesame seeds 2 tsp

Method

  • Step 1

    Tip the artichokes, garlic and a good slug of oil into a frying pan, and season well. Fry gently, stirring for a minute, then cover and cook for about 5-10 minutes. Shake the pan once or twice. When the artichokes are tender, take the lid off and turn up the heat so you can brown them a little. In a small bowl, mix the miso with the butter, then add to the pan. Shake the pan, season and sprinkle the sesame seeds over. Remove the garlic before serving, if you prefer.

Nutritional Information

  • Kcals 215
  • Fat 9.8g
  • Carbs 25.8g
  • Fibre 2.7g
  • Protein 4.5g
  • Salt 0.8g
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